Scientists from the University of California Irvine and the University of Western Australia have now developed a method using which we can now to ‘unboil’ egg whites by untangling their proteins. While this might seem quite useless to a layman, the new technology can be used to reduce the cost of any biotechnology process requiring folding of proteins significantly.

Gregory Weiss, UCI biochemistry professor, who was involved in the research that led to the unboiling of an egg said, “Yes, we have invented a way to unboil a hen egg. We start with egg whites boiled for 20 minutes at 90 degrees Celsius (194 degrees Fahrenheit) and return a key protein in the egg to...